Leg of lamb on the bone

Whole or half leg of lamb on the bone. 

There's nothing quite like a roast leg of lamb, simply cooked with a hint of pink colour running through it and a crispy herb crust. We age our lamb on the bone for a minimum of 1 week to allow the texture and flavour to develop. It's infused with the delicate flavours of the wildflower-rich grazing of the South Downs so we recommend keeping it simple and letting the meat speak for itself.  

Choose from a half leg (1.2kg min, serves 3-4) or whole leg (2.4kg min, serves 6-8).